Rum Raisin Bread Pudding Recipe

Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.

In a small bowl, combine raisins and dark rum; let soak for 30 minutes.

In a medium saucepan, heat milk and heavy cream with the vanilla bean seeds (from the Tahiti vanilla bean) and vanilla extract, along with the cinnamon, nutmeg, and salt, until just steaming.

In a large bowl, whisk eggs with granulated sugar and dark brown sugar until pale and thick.

Temper the eggs by slowly whisking in a small amount of the hot milk mixture, then whisk back into the remaining milk mixture.

Remove the vanilla bean seeds and stir the warm liquid into the eggs mixture. Fold in bread cubes and the soaked raisins; drizzle in melted butter and mix to coat. Let soak 15-20 minutes so bread absorbs custard.

Pour the soaked bread mixture into the prepared dish. Bake, uncovered, for 45-60 minutes until the custard is set and the top is lightly golden.

Remove from oven and let rest 10 minutes before serving.

To serve, scoop warm pudding with a scoop of Tahitian vanilla bean ice cream and drizzle with salted caramel sauce.

In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, swirling the pan gently or stirring with a spatula until the sugar melts into a deep amber color.

Carefully whisk in the butter until melted and combined; the mixture will bubble.

Slowly whisk in the heavy cream. Increase heat slightly and simmer for 1-2 minutes until smooth.

Remove from heat and stir in salt. Allow to cool slightly before serving with the pudding.

If not serving immediately, store in a jar in the refrigerator; reheat gently before serving.